Twix Cookie Bars

Twix Cookie Bars are the ultimate homemade version of the classic Twix candy bar.

These decadent bars feature a buttery shortbread crust, a smooth caramel layer, and a rich chocolate topping. Perfect for holidays, bake sales, or simply satisfying your sweet tooth, these bars offer all the flavors of Twix in an easy-to-make, sliceable treat!

Kitchen Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Saucepan
• Spatula
• Parchment paper

Ingredients Overview

• Shortbread crust: A buttery, crumbly base that holds everything together.
• Caramel layer: A rich, smooth caramel made from sweetened condensed milk.
• Chocolate topping: A silky layer of melted chocolate for the perfect finish.

Ingredients

For the Shortbread Crust

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Caramel Layer

• 1 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup light corn syrup
• 1 (14 oz) can sweetened condensed milk
• 1/2 teaspoon vanilla extract

For the Chocolate Topping

• 2 cups milk chocolate chips (or semisweet, if preferred)
• 1 tablespoon vegetable oil or coconut oil (for a smooth finish)

Directions

1. Prepare the Shortbread Crust
   Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
   In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, mixing until a crumbly dough forms.
   Press the dough evenly into the bottom of the prepared baking dish. Bake for 18-20 minutes or until lightly golden. Let cool completely.
2. Make the Caramel Layer
   In a saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and sweetened condensed milk. Bring to a gentle boil, stirring constantly. Reduce heat and simmer for 5-7 minutes until thickened and golden brown. Remove from heat and stir in vanilla extract.
   Pour the caramel over the cooled shortbread crust and spread evenly. Let set at room temperature for 30 minutes or refrigerate for faster cooling.
3. Prepare the Chocolate Topping
   In a microwave-safe bowl, melt the chocolate chips with vegetable oil in 30-second intervals, stirring in between until smooth.
   Pour the melted chocolate over the caramel layer and spread evenly. Let the chocolate set at room temperature or in the refrigerator for at least 1 hour.
4. Slice and Serve
   Once fully set, lift the bars from the pan using parchment paper. Cut into squares or bars and serve.

Prep Time

15 minutes

Cook Time

20 minutes

Chill Time

1 hour

Total Time

1 hour 35 minutes

Nutrition (per bar, ~24 bars)

• Calories: ~250
• Fat: ~14g
• Carbohydrates: ~30g
• Protein: ~2g

Expert Tips

• For Even Slices: Run a sharp knife under warm water and wipe clean between cuts.
• Prevent Chocolate Cracking: Let the bars sit at room temperature for a few minutes before cutting.
• Extra Crunchy Base: Add 1/4 cup finely crushed shortbread cookies to the dough for more texture.

FAQs

Can I use store-bought caramel?
Yes! Store-bought caramel sauce or soft caramel candies melted with a splash of cream will work.

How do I store these bars?
Keep them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.

Can I freeze Twix bars?
Yes! Wrap individual bars in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.

Storing & Freezing

• Storing: Keep in an airtight container at room temperature for 5 days or in the fridge for 2 weeks.
• Freezing: Freeze individually wrapped bars for up to 3 months.

Substitutions & Variations

• Dark Chocolate: Swap milk chocolate for dark chocolate for a richer taste.
• Salted Caramel: Sprinkle sea salt over the caramel layer for a sweet-salty twist.
• Nutty Version: Add chopped pecans or almonds to the caramel for extra crunch.

Twix Cookie Bars

Twix Cookie Bars are the ultimate homemade version of the classic Twix candy bar. These decadent bars feature a buttery shortbread crust, a smooth caramel layer, and a rich chocolate topping.

Print Recipe Pin Recipe

Equipment

• - 9x13-inch baking dish
• Mixing bowls
• - Electric mixer or whisk
• Measuring cups and spoons
• - Saucepan
• Spatula
• Parchment paper

Ingredients

  

• #### For the Shortbread Crust
• - 1 cup unsalted butter softened
• - 1/2 cup granulated sugar
• - 2 cups all-purpose flour
• - 1/4 teaspoon salt
• #### For the Caramel Layer
• - 1 cup unsalted butter
• - 1 cup brown sugar packed
• - 1/4 cup light corn syrup
• - 1 14 oz can sweetened condensed milk
• - 1/2 teaspoon vanilla extract
• #### For the Chocolate Topping
• - 2 cups milk chocolate chips or semisweet, if preferred
• - 1 tablespoon vegetable oil or coconut oil for a smooth finish

Instructions

 

• **Prepare the Shortbread Crust**
• Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper.
• In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, mixing until a crumbly dough forms.
• Press the dough evenly into the bottom of the prepared baking dish. Bake for 18-20 minutes or until lightly golden. Let cool completely.
• **Make the Caramel Layer**
• In a saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and sweetened condensed milk. Bring to a gentle boil, stirring constantly. Reduce heat and simmer for 5-7 minutes until thickened and golden brown. Remove from heat and stir in vanilla extract.
• Pour the caramel over the cooled shortbread crust and spread evenly. Let set at room temperature for 30 minutes or refrigerate for faster cooling.
• **Prepare the Chocolate Topping**
• In a microwave-safe bowl, melt the chocolate chips with vegetable oil in 30-second intervals, stirring in between until smooth.
• Pour the melted chocolate over the caramel layer and spread evenly. Let the chocolate set at room temperature or in the refrigerator for at least 1 hour.
• **Slice and Serve**
• Once fully set, lift the bars from the pan using parchment paper. Cut into squares or bars and serve.